How to make Char Siu Chicken, a Chinese-style savoury, sweet, and sticky red honey roasted BBQ chicken.

Char siu (叉烧)or Chinese BBQ pork is as iconic as Peking duck at Chinese restaurants. This quintessential sweet and savory roast pork is easy to make at home and super versatile! You can enjoy it on a bed of plain white rice or use the leftover to make roast pork fried rice, char siu bao, and more.

Char siu, iconic vibrantly red roasted Chinese BBQ pork, is one of my all-time favorite meals. This particular homemade version is the one my mom made all the time throughout my childhood – it's truly a treasured family recipe & we're thrilled to share it with you.  It starts with a char siu marinade, which creates the signature spiced-sweet-savory flavor. Despite the fact that it's super rich & complex in flavor, our char siu marinade is made with just 4 simple staple ingredients: soy sauce, dark brown sugar, garlic, & Chinese five spice. If you're after the signature red color, you can add in a few drops of red food coloring, too.  From there, it simply roasts in the oven until the BBQ pork is juicy & tender, with a slight crisp-caramelization around the edges. To take it one step further, we like to finish the pork under the broiler, which is a simple way to emulate traditional Chinese 'fork roasted' flavor at home.  Char siu pork is endlessly versatile – serve over a comforting pile of rice or use as a flavorful add-in to stir-fried noodles, steamed bao buns or baked manapua, fried rice, & more!

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This Sous Vide Char Siu recipe is tender, juicy, and simple to make with a sweet and savory Chinese BBQ glaze. Sit back and relax while your sous vide machine does all the heavy lifting.

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Char Siu is a Cantonese style roasted pork dish where the meat is marinated in a sweet and savory sauce and then cooked over high heat. This popular restaurant dish can be served as a main dish or as a protein in many other Chinese dishes.

Char siu can be prepared with chicken, not just pork alone.  Here is the recipe for char siu chicken.  Cha siu chicken is an improvisation from the traditional cha siu prepared with pork belly and shoulder loin. The flavor of char siu chicken is as good as pork when it is made with skin-on deboned chicken thigh.

Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.

This is it .......I guess.......almost there to my search for the taste for delicious Char Siew! I have made Homemade Char Siew just merel...

845K views, 18K likes, 0 comments, 5.2K shares, Facebook Reels from Joedy Tran: Asian inspired air fry pork belly burnt end. Only 3 ingredients. Pork belly, Chinese roast duck seasoning and char siu...

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

So what makes a good char siu? 1. The taste. it should be sweet, balanced with a certain degree of saltiness. It has to be sweet or else it is not char siu. The char siu must also have a good amount of smokiness resulting from the charcoal burnt caramelised sugar. 2. The Glaze. It is not a possibility, it is a necessity. The char siu MUST have that ultimate glossy charred sauce coating every bit of the meat. 3. The texture. Juicy and tender but at the same time not too oily.

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.

Make your own Char Siu sauce! It's naturally sweetened, vegan, and takes just 10 minutes. It's rich, sweet, salty, and garlicky!

So what makes a good char siu? 1. The taste. it should be sweet, balanced with a certain degree of saltiness. It has to be sweet or else it is not char siu. The char siu must also have a good amount of smokiness resulting from the charcoal burnt caramelised sugar. 2. The Glaze. It is not a possibility, it is a necessity. The char siu MUST have that ultimate glossy charred sauce coating every bit of the meat. 3. The texture. Juicy and tender but at the same time not too oily.